Saturday, January 9, 2021

Digest for rec.food.cooking@googlegroups.com - 25 updates in 15 topics

Mike Duffy <Bogus@nosuch.com>: Jan 05 01:59AM

On Mon, 04 Jan 2021 17:32:59 -0800, John Kuthe wrote:
 
> [...] I read a great deal of Shoshana Zuboff's book
 
More than half now? You do realize that if you finish it, it will save
you a lot of typing in future posts. You could just say "I read ...".
"Ophelia" <ophelia@elsinore.me.uk>: Jan 03 11:46AM

"songbird" wrote in message news:5q58ch-f7c.ln1@anthive.com...
 
Ophelia wrote:
 
...sizzling rice soup...
 
> You need to enlighten me on that one:))
 
i've never made it (i'm not much into hot oil frying these days).
 
the basic ingredients from what i've had is your everyday
egg drop soup, some fresh cut scallions to garnish. then as you
are serving it you put some very hot oil fried plain rice in it
while the oil is still hot enough to cause it to sizzle. there's
some techniques to all of that which i've never done so i can't
say how to do it without making a mess or burning myself. which
i'd probably manage to do. :)
 
hmm, probably another reason why i don't cook like this often. :)
 
the rice is flattened into a slab perhaps 2cm thick or so and
then fried. i'd guess peanut oil.
 
perhaps others have done this and can fill it in more. :)
 
 
songbird
 
==
 
Interesting, thanks:) Btw I have never made 'egg drop soup' so perhaps
you might enlighten me on that too:)))
jmcquown <j_mcquown@comcast.net>: Jan 04 07:32PM -0500

Chuck roast, mashed potatoes and steamed sliced yellow squash.
 
The chuck roast is cooking on the stove top. Call it braised because
that's what it is. It's gently simmering in a covered skillet after
first being seasoned well with S&P. The meat was browned in the skillet
after being sprinkled with flour to create a fond in the pan. Add water
to cover, add bay leaf, dried thyme, minced garlic, minced onion and
hey, even a splash of Worcestershire sauce. Turn heat to low and
simmer, covered, 3-5 hours depending on the size of the "roast". This
was a small one, only 3 lbs. boneless.
 
The result you want is falling apart, fork tender, delicious beef.
Don't let the liquid cook away. You might want to thicken that with a
cornstarch slurry to make a gravy. :)
 
Jill
Sheldon Martin <penmart01@aol.com>: Jan 04 08:16PM -0500

On Mon, 4 Jan 2021 19:32:52 -0500, jmcquown <j_mcquown@comcast.net>
wrote:
 
>Don't let the liquid cook away. You might want to thicken that with a
>cornstarch slurry to make a gravy. :)
 
>Jill
 
That sounds very good... enjoy.
Sheldon Martin <penmart01@aol.com>: Jan 04 11:42AM -0500

On Mon, 4 Jan 2021 10:19:34 -0000, "Ophelia" <ophelia@elsinore.me.uk>
wrote:
 
>cook much quicker that way.
 
>==
 
> Thank you.
 
I would call that a stew... not that there's much difference between
pot roast and stew except for the size of the meat pieces... I would
have cut the meat to smaller stew size, especially for a slow cooker.
Did you brown those meat chunks first, if not there wouldn't be much
flavor. That's why I gave my crock pot away, it couldn't brown
anything, and was a top of the line Crock Pot, the largest they made
at the time. I think a Crock Pot is pretty much worthless, at those
low temperatures it's really not cooking, it can only warm food. And
if I need to brown meat first in an ordinary pot then I may as well
finish in the ordinary pot... why make an extra thing to clean.
I have no problem maintaining a very low simmer on a stove top. I
have a gas stove with three different size burners on the stove top...
on the smallest burner at the lowest setting it can do as well if not
better than a Crock Pot. My stove can be set to turn on and off at a
set time, only I've never used that feature as I like to be fully
involved with my cooking... I like to add ingredients according how
long they need to cook and also change the cooking temperature as
needed, I'll raise the temperature when adding ingredients and lower
the temperature as ingredients become cooked.
To be perfectly honest I think all Crock Pots are worthless pieces of
shit, made for those dingbats who can't cook a lick. Crock Potting is
cooking like Paint by Numbers is art.
Sheldon Martin <penmart01@aol.com>: Jan 04 01:23PM -0500

On Sun, 3 Jan 2021"Julie Bove" wrote:
 
>Not bite sized. if it were that, it would have said that. Cut into about 4
>oz. pieces or whatever amount of meat you would normally eat. The meat will
>cook much quicker that way.
 
If so concerned with *quicker* cooking time you really ought to dine
at a FAST food drive thru... no normal brained person makes pot roast
with chopped up lumps of meat... supposed to use a whole ROAST, that's
why it's called pot ROAST! You made a fercocktah stew with over sized
stew meat... too big for stew, too small for roast. Probably why your
gardener likes your medium sized ass... really can't blame him, how
often does he baste you? LOL
Hank Rogers <Nospam@invalid.com>: Jan 04 12:42PM -0600

Sheldon Martin wrote:
> stew meat... too big for stew, too small for roast. Probably why your
> gardener likes your medium sized ass... really can't blame him, how
> often does he baste you? LOL
 
Self basting Popeye! Remember ... squirting pussy.
"Julie Bove" <juliebove@frontier.com>: Jan 04 03:41PM -0800

"Sheldon Martin" <penmart01@aol.com> wrote in message
news:mpa6vftock8bsblmh7s1dhgpm7dbc38k7o@4ax.com...
> To be perfectly honest I think all Crock Pots are worthless pieces of
> shit, made for those dingbats who can't cook a lick. Crock Potting is
> cooking like Paint by Numbers is art.
 
I don't like Crock Pots either and don't use them ay more with a few
exceptions. I did not brown the beef. I don't notice a difference in flavor.
jmcquown <j_mcquown@comcast.net>: Jan 04 04:41PM -0500

On 1/3/2021 6:51 AM, Cindy Hamilton wrote:
 
> Must be your store's produce buyer. I got some nice-sized ones at the
> grocery store a couple of weeks ago.
 
> Cindy Hamilton
 
Must be. It's apparently the same supplier at most of the local grocery
stores. It wasn't an issue when I lived in west TN. I do love
asparagus and no, I don't care if it's green (raised in sunlight to
develop chlorophyll) or not.
 
Jill
Lucretia Borgia <lucretiaborgia@fl.it>: Jan 04 02:24PM -0400

>> spend that much on a single meal :( To me, they are the only crabs
>> worth eating.
 
>Sounds like you've just never tried the other kinds of crabs.
 
I have, I would rate them good, just not as good as Dungeness, mostly
because there is so much to eat in them.
Sheldon Martin <penmart01@aol.com>: Jan 04 03:02PM -0500

On Mon, 4 Jan 2021 Gary wrote:
>> spend that much on a single meal :( To me, they are the only crabs
>> worth eating.
 
>Sounds like you've just never tried the other kinds of crabs.
 
ALL crabs eat shit and I don't eat shit eaters.
ALL catfish eat shit and I don't eat catfish either.
jmcquown <j_mcquown@yohoo.com>: Jan 04 02:18PM -0500

On 1/4/2021 2:16 PM, Master Bruce wrote:
> Redneck gets worked up about pureness of redneck recipe. <spit>
 
Aussie sissy humps every post. <fart>
Hank Rogers <Nospam@invalid.com>: Jan 04 02:35PM -0600

Master Bruce wrote:
>> of that dipshit from Hawaii's liquid smoke . For that "real" flavor
>> dontchaknow .
 
> Redneck gets worked up about pureness of redneck recipe. <spit>
 
Druce, you must be fried from too much meth.
 
<*SNIFF*>
Hank Rogers <Nospam@invalid.com>: Jan 04 02:36PM -0600

jmcquown wrote:
> On 1/4/2021 2:16 PM, Master Bruce wrote:
>> Redneck gets worked up about pureness of redneck recipe. <spit>
 
> <fart>
 
The master will be right there!
jmcquown <j_mcquown@yohoo.com>: Jan 04 02:20PM -0500

On 1/4/2021 10:39 AM, Dave Smith wrote:
> There is a couple in our kayak club where the woman was developing a
> frequent urination problem bordering on incontinence.  She used to bring
> along a bag of Doritos figuring that the salt would help her retain fluid.
 
Riveting.
Hank Rogers <Nospam@invalid.com>: Jan 04 02:30PM -0600

Master Bruce wrote:
>> along a bag of Doritos figuring that the salt would help her retain fluid.
 
> You've just read an excerpt from "Urine and Me, a Journey" by Dave
> Smith.
 
And butt sniffing appendix by Master Druce.
jmcquown <j_mcquown@yohoo.com>: Jan 04 02:08PM -0500

On 1/4/2021 1:56 PM, Master Bruce wrote:
> Some men add "mate" to every second sentence they say to me.
 
So you're Master Mater the Masturbator.
Sheldon Martin <penmart01@aol.com>: Jan 04 03:27PM -0500


>I suspect Graham was referring to adjective Sheila.
>Aren't all women in Australia referred to as a Sheila?
>At least that's what we westerners have been told.
 
I once knew a gal named Shiela... Shiela the Peeler, she peeled like a
tangerine. LOL
Sheldon Martin <penmart01@aol.com>: Jan 04 03:34PM -0500

>8th grade class picture. The folder was signed by some of my
>classmates, including Sheila. Only one I can recall. Had she not
>signed the folder I'd not have recalled her either.
 
Sheila was a populer girls name in the late 40s early 50s.
"Julie Bove" <juliebove@frontier.com>: Jan 02 11:24PM -0800

"Graham" <g.stereo@shaw.ca> wrote in message
news:ase4oq1lvhvt.o4ca2xt98jea$.dlg@40tude.net...
> cool
> thoroughly to set the texture properly. But aging? That's staling more
> likely.
 
Exactly.
Graham <g.stereo@shaw.ca>: Jan 04 12:27PM -0700

On Tue, 05 Jan 2021 06:11:09 +1100, Master Bruce wrote:
 
>>> and set in their ways and with old values.
 
>>In Canada, judges and Senators must retire at 75.
 
> That's not woke, not inclusive! It's ageist!
 
So?
Hank Rogers <Nospam@invalid.com>: Jan 04 11:46AM -0600

Master Bruce wrote:
 
>> 'Cause they are bums eating all your food for nothing...freeloaders ALL.
>> =====
 
> And back to napping.
 
<*SNIIIIFF*>
Sqwertz <sqwertzme@gmail.invalid>: Jan 04 07:35AM -0600

On Sun, 3 Jan 2021 20:37:56 -0500, Tom Del Rosso wrote:
 
>> truck (a fleet of them) in the Bay Area.
 
>> But I'll pass on the broth at $10 for 24oz.
 
> So that's why they didn't have a price on it.
 
That's how much they're going for on their website. 8 bottles for
$80.
 
https://butchersbyroliroti.com/
 
-sw
Sqwertz <sqwertzme@gmail.invalid>: Jan 03 06:01PM -0600

On Sat, 2 Jan 2021 14:47:36 -0800 (PST), itsjoannotjoann@webtv.net
wrote:
 
> Those little self-sticking 'dots' can be purchased at Home Depot or Lowe's.
 
Mine are kinda smashed, and I'm going to Lowes soon to get some real
pine cleaner (Pine-Sol no longer has pine in it, they nixed it 8-9
years ago, those bastards).
 
-sw
Sheldon Martin <penmart01@aol.com>: Jan 03 02:05PM -0500


>And if that is the problem, easy to aerate again.
>I've never boiled water to remove chlorine. I've just filled something
>up and let it sit unopened overnight.
 
Our water contains no chlorine, we have our own well and our drinking
water is Reverse Osmosis filtered, purest water possible at 5¢ a
gallon. Truth is that the bottled water one buys is the filthiest
sludge, comes from some gas station rubber hose, they put it in a
plastic bottle with a fancy label and charge like it's the best water
on planet earth, NOT. And then there are billions of polluting
plastic bottles. It's very easy to install an RO filter in ones home
and costs very little to buy at Lowes. We each have two refillable
plastic bottles that we use over and over... we contribute zero to
plastic bottle pollution. And it's as stupid as stupid gets to be
drinking chlorinated water, especially for ones children. Anyone who
has a bottle of chlorine laundry bleach at home is the worst kind of
pinheaded imbecile... should be illegal to sell laundry bleach...
would yoose gals bleach your vaginas? I for one greatly appreciates
that a vagina smells and tastes like a healthy woman. I wouldn't fuck
any woman who's pussy smells like Clorox
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